Sharing among friends: Longtime cook gives us dinner ideas
By Olivia Sipe
I don’t know how many years Dottie Kidd has been on my treasured list of cooking heroes. She submitted several great recipes when I wrote a recipe column for Women’s Times and we have been friends ever since. Ms. Dottie’s recipes are always so easy, have simple, easy-to-find ingredients and taste delicious. However, they are always just a little or sometimes a lot different and uniquely Ms. Dottie’s.
Dottie was in the kitchen with her mother and two brothers when she was a child. Cooking was something the family enjoyed together. When not much more than a child, Dottie was cooking in the family owned restaurant. As a teenager, she was cooking and operating the second family restaurant while her mother tended to the first one. She went on to own and operate a beauty salon until her retirement. She says one of her favorite things about her career was sharing food and recipes with employees and patrons.
Dottie frequently entertains with dinner parties for family and friends but she says her two favorite dinner guests are her 16-year-old grandson, Harrison, and his 10-year-old brother, Mac.
Dottie doesn’t spend all her time in the kitchen. Her other passion is the china painting lessons she enjoys with her friend and instructor, Ruth Widener. She and the other students share recipes and the occasional carry-in lunch.
Rosemary Bar Nuts
1 large jar of unsalted mixed nuts
12 tablespoons dried rosemary
Preheat oven to 350 degrees. Using a large baking pan, spread nuts evenly over the pan. Sprinkle with rosemary. Bake 20 to 25 minutes, stirring at least twice.
For the seasoning:
2-3 teaspoons cayenne pepper
4 tablespoons brown sugar
3 tablespoons sea salt
6 tablespoons melted butter
In a medium bowl, toss mixture together with gloved hands. Add baked nut mixture with pepper mixture and toss to blend well. Lay out on waxed paper to cool. Cover tightly and refrigerate leftovers.
Dottie’s Potato Soup
1 bag Bear Creek Potato Soup mix, plain or cheese
1 bag Southwestern hash brown potatoes
These are fresh and usually located near the eggs
Half and half cream to bring the soup to consistency
1 (10.75-ounce) can Golden Mushroom soup, optional
Follow the directions on the soup mix bag. Add hash browns and soup if using. Simmer until hot through. Add half and half; heat through. Serve hot.
Ruth’s White Pimento Cheese
2 (8-ounce) cream cheese at room temperature
2 ½ cups mayonnaise
1 large jar pimento, drained
2 packages dry Italian dressing mix
In a large bowl, mix very well.
Options to add:
1 cup crumbled Bleu cheese
1 cup Shredded Monterey jack cheese
Dottie’s Note: If you add a large quantity of the optional cheeses you will need more cream cheese and/or mayonnaise and another package of Italian dressing mix.
In a large bowl, combine all ingredients. Blend very well. Cover and refrigerate for a few hours for maximum flavor blending.
Olivia’s note: This is so delicious on bread, crackers, as a vegetable dip, in roll-ups for appetizers or Mr. Bob’s favorite, grilled cheese sandwiches.
Dottie’s Mixed Green Salad with Dressing
For the dressing:
1 garlic clove, crushed
1 cup mayonnaise
2 tablespoons grated Romano cheese
1 teaspoon fresh lemon juice
Salt and pepper to taste
In a medium bowl, whisk together all the ingredients. May add a small amount of milk if needed for desired consistency. Chill 8 to 10 hours.
For the salad:
2 cups Pepperidge Farm seasoned stuffing mix
½ cup margarine
1 head Romaine lettuce, torn into bite size pieces
1 head iceberg lettuce, torn into bite size pieces
½ - 1 cup grated cauliflower
In a small saucepan, sauté stuffing mix with margarine. Set aside. In a large bowl, toss the greens with the chilled dressing mix. Add the cooled stuffing mixture and the cauliflower. Toss to coat and blend well. Dottie’s Note: For a small party, add the dressing and the stuffing mixture to each serving.